Go Back
A vibrant Low Carb Steak Fajita Bowl with seared flank steak, colorful bell peppers, and cilantro lime cauliflower rice.
Print Recipe

Low Carb Steak Fajita Bowl

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1.5 lbs flank steak, sliced into thin strips against the grain
  • 2 tablespoons olive oil, divided
  • 1 large red bell pepper, sliced into thin strips
  • 1 large green bell pepper, sliced into thin strips
  • 1 medium yellow onion, sliced into wedges
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  • In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper to create the fajita seasoning.
  • Toss the steak strips with 1 tablespoon of the seasoning mixture until evenly coated.
  • Heat 1 tablespoon of olive oil in a large cast-iron skillet over high heat until shimmering.
  • Add the steak in batches, searing for 2 minutes per side until browned and cooked to desired doneness, then remove and set aside.
  • Add the remaining tablespoon of olive oil to the same skillet over medium-high heat.
  • Sauté the bell peppers and onions for 5 to 7 minutes until tender-crisp and slightly charred.
  • Return the steak to the skillet, add the remaining seasoning, and toss for 1 minute to incorporate flavors.
  • Prepare the cauliflower rice by sautéing in a separate pan for 5 minutes, then stir in lime juice and cilantro.
  • Divide the cauliflower rice into four containers and top with the steak and vegetable mixture.